Though certain purists might not agree, Kelly has found a way to –– brace yourselves –– improve on bourbon. Instead of just plopping bourbon and chocolate inside a truffle, Kelly actually studies them. That's right, those little orbs are educational. She looks for ways the chocolate could highlight the subtleties of the bourbon, and vice versa. That involves, as you'd expect, a whole lot of tastings. She's a brave soul. Oh, and those purists we were talking about –– the actual distillers of the small-batch bourbon Kelly uses? They're singin' her praises, mouths full of bourbon truffle.